Lasagna al Pesto Genovese

Ingredients

• 1 quart plus 1 cup whole milk
• 2 ounces butter
• 1 1/2 ounces all-purpose flour
• 1 teaspoon kosher salt
• 1/4 teaspoon grated nutmeg
• 1 tablespoon unsalted butter, melted
• 8 ounces pesto Genovese, such as Broders'
• 1 teaspoon kosher salt
• 1 pound 8 ounces fresh egg pasta sheets (about 9 sheets), such as Broders'
• 1 bunch asparagus, chopped
• 1 pound low-moisture whole milk mozzarella, shredded
• 8 ounces Pecorino-Romano, finely grated
• 2 ounces fresh basil, chopped
• 2 ounces pine nuts, lightly toasted
• 4 ounces croutons, blended fine in a food processor
• Alfredo sauce, such as Broders', for serving

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